1Remove the bones of 5 legs of Pipa, cut into pieces, add wine, soy sauce, salt, sugar, white pepper and starch, mix well and marinate for 15 minutes.
2During the chicken curing, the dried chili pepper, onion, ginger and garlic are cut into pieces and a handful of white sesame is stir-fried for reserve.
3Deep-fry the cured chicken in a hot frying pan until golden brown. Pour the bottom oil in the pan, stir-fry onion, ginger, garlic, turn into small heat, stir-fry the dried chili until dark. Stir-fry the chicken and add a little pepper, salt and sugar. Turn off the heat. Stir in the cooked white sesame seeds and mix well.
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